Great Deviled Eggs Recipe

Growing up, I was never a fan of deviled eggs (or anything mayonnaise-related, for that matter). Then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard-boiled eggs, mashed up with Hellmann's mayo and a bit of yellow mustard and served too cold. They were the default "serve them anyway, someone will eat them after the guacamole's gone" option at the potluck. I thought I'd sworn them off forever. Well, times have changed.

These eggs, inspired by the ones served at The Spotted Pig in New York, are punchy and light, just like a bar snack should be.

Directions

1.

Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.

2.

Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.

3.

With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.

Special Equipment

Notes

For the best results, use really, really good olive oil. I like overstuffing the eggs, which leaves you with a few extra whites. Just eat 'em (or feed them to the dog). Eggs that are a couple of weeks old will peel more easily than very fresh eggs.

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.

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